Last night was quick and easy.  I simply lit the oven to heat the remaining spaghetto with tuna sauce in cazuelas, then sprinkled some fresh parsley on top.

But before putting the bowls in the Magic Chef I assembled a fresh beforepasta.  I had more than enough late-season radicchio from the Union Square Greenmarket to (probably) use as a side dish for tonight’s dinner, and I also try to keep some form of salume in the refrigerator for emergencies.  With that, together with a few flourishes, my first course was quickly lined up.

• radicchio from S.&S.O. Produce Farms, washed and torn, tossed in a bowl with a few sultanas, ‘spring garlic’ from Rogowski Farm, parsley from Eataly, good olive oil, a small amount of white balsamic vinegar , salt, and pepper; served with Colameco’s uncured Calabrian salame (only one ounce on each plate!) from Eataly, drizzled with the same good olive oil; and slices of a fresh Trucio, from Sullivan Street Bakery, which had been purchased on our way home from a couple Chelsea galleries, and Postcards From the Edge, at Luhring Augustine Gallery only two hours earlier
• the wine was a red Italian, Filari de Sant’Antonī Negroamaro Rosso Salento 2012